Submitted to: International Symposium on New Approaches to Functional Oils and Cereals
Publication Type: Review Article
Publication Acceptance Date: 4/15/1998
Publication Date: N/A
Technical Abstract: Standards of fat and oil quality vary greatly around the world, ranging from unprocessed palm oil, to cold pressed olive oil, to highly processed and deodorized vegetable oils such as soybean and sunflower, valued for having as little flavor as possible. Quality criterion exist for crude, degummed, refined, and bleached oils at each stage of processing. Fully processed fats and oils also should meet certain specifications to be considered as good quality for use as salad oils, cooking oils, and frying oils. An oil that meets these specifications has been properly processed and will usually have the appropriate flavor and oxidative stability needed in food applications. Common analytical tests including color, moisture, peroxide value, phosphorus, metals, and sensory analyses (odor and flavor) indicate the initial quality of an oil and are a necessary part of quality control in oil processing plants. Generally, good quality deodorized oil must be light in color and have low levels of free fatty acids, metals, phosphorus, and peroxides. In addition, fully processed oil should have as little flavor as possible. In the U.S., a freshly processed oil is considered good quality if flavors such as buttery or nutty are present at weak intensity levels.